A two-pan dinner that lets the kielbasa's herb seasoning shine. Slice it and roast with potatoes and peppers until everything browns and softens. Minimal prep, maximum flavour.

Serves 2. 35 minutes, 10 at the stove.

About 400 calories a serving, 9 g protein, 38 g carbohydrate, 25 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Cut 12 ounces waxy potatoes into 3/4-inch cubes, halve 2 medium bell peppers and remove the seeds, then tear them into rough 2-inch pieces. Toss both with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan.
2. Roast for 12 minutes until the potatoes begin to soften.12 min
3. While the vegetables roast, slice the kielbasa on a bias into 1/2-inch rounds. Pull the pan from the oven and stir in the kielbasa slices, then return to the oven.
4. Roast for 10 more minutes, stirring once halfway through, until the potatoes are golden and the kielbasa is browned at the edges.10 min
5. Taste and add more salt and pepper if needed before serving straight from the pan.

Note Swap the peppers for 8 ounces fresh mushrooms, halved, if you prefer. Leftovers keep in a covered container for three days and reheat in a 350°F [175°C] oven. Serve with a sharp mustard and dark bread, or toss the leftovers into a green salad.